Savor the flavor of hairy crabs

Yolanda Kei

Furry claws season is here! If you haven't yet begun your hairy crab culinary celebration, now is the perfect time. Several restaurants are offering exquisite menus that highlight this seasonal delicacy.

To start, Hong Kong Cuisine 1983 presents its special hairy crab menu, highlighting the seasonal delicacy from Jiangsu province. This limited-time menu will be available for half a month to two months, depending on the quality of seasonal crabs, and includes a set menu and a la carte options. The set menu (HK$1,480 per person, advance booking required) showcases dishes like a trio of hairy crab roe and steamed chicken with black fungus and hairy crab roe en papillote. A la carte selections include indulgent options such as baked hairy crab roe, fresh crab meat in crab shell with French caviar (HK$580) and hairy crab roe with sliced noodles (HK$380).

Mott 32 is offering a meticulously curated Cantonese menu until December 15, featuring 10 innovative ways to enjoy hairy crab from Yangcheng Lake, Jiangsu.

A standout starter is the drunken crab meat salad (HK$320), which blends sweet crab claw and leg meat with aged rice wine, chamomile and vinegar for a harmonious seasonal treat. You could also try fish maw and hairy crab roe soup (HK$480). For a hearty main, the hairy crab roe claypot rice (HK$680) combines sweet crab meat and briny roe with jasmine rice, wok-tossed aromatics and subtle smokiness for a decadent experience. For dim sum enthusiasts, the deep-fried hairy crab roe puff (HK$185)offers a crispy shell with a creamy filling of plump roe, while the whole steamed hairy crab showcases the pure simplicity of sweet, succulent crab meat and roe.

The Legacy House also rolled out its annual hairy crab menu, crafted by Chinese executive chef Li Chi-wai, which will be available until mid-December. The menu features premium hairy crab from Lake Tai, venerated for their sweet taste and succulent texture. Highlights include steamed hairy crab with ginger and herb broth (eight tael, at market price), steamed Shanghainese pork dumplings with hairy crab cream (HK$90) and braised rice with fish maw and hairy crab cream (HK$380).

Other notable dishes are stewed mantis shrimp with egg white and hairy crab cream (HK$680), braised fish maw with hairy crab paste and Alba white truffle (HK$1280) and braised green bean noodles with hairy crab paste (HK$2880). But take note: they require you to order two days in advance.

Or try hairy crab on a rooftop at Cruise Restaurant and Bar. The Hairy Crab Feed Me! tasting menu (HK$598) features dishes like hairy crab xiao long bao and steamed male hairy crab with Zhenjiang vinegar and ginger. The hairy crab xiao long bao delivers a generous filling of crab meat and broth, topped with crab roe for a flavorful bite, while the steamed male hairy crab is served traditionally with vinegar and ginger, highlighting its rich, golden roe.